Spicy Persian Lamb Salad
Succulent lamb, coated in a spicy Persian style seasoning, paired with a refreshing dressing & pomegranate seeds.
600g minced lamb
750g cooked quinoa
600g tender stem broccoli, blanched
600g asparagus, trimmed & blanched
450g edamame beans
900g kale, chopped & roasted
40g coriander, roughly chopped
100g spring onion, chopped
150ml rapeseed oil
100ml pomegranate juice
20ml soy sauce
Honey to taste
200g natural yoghurt
25g lime juice
25g rapeseed oil
Pomegranate seeds & kibbled onions to garnish
1. Mix together all of the ingredients for dressing 1 & the ingredients for dressing 2 together. Place into 2 separate squeezy bottles.
2. In a hot frying pan, add the mince & the Street Food Chef Spicy Persian Style Seasoning, cook until crispy.
3. In a large bowl mix together the salad ingredients. Then divide between 10 bowls, top with the mince lamb, both the dressings & garnish with pomegranate seeds & kibbled onions.